Note: Soak your bamboo skewers in water for at least 30 minutes or overnight to protect them from flare-ups on the grill.

Marinade:

1/2 cup plain low-fat Greek yogurt

2 tablespoons olive oil

Zest of 1/2 lime

1 teaspoon lime juice

Pinch of red pepper flakes

Freshly ground black pepper

1 1/2 pounds chicken tenders, halved lengthwise

Sauce:

1 1/4 cups plain low-fat Greek yogurt

1 3/4 teaspoons curry powder

Zest of 1 lime

1 teaspoon lime juice, or to taste

1/2 cup mango chutney, mashed with a fork to break up large pieces

Red pepper flakes

Salt, pepper to taste

1. For the marinade, combine the yogurt, olive oil, lime zest and juice, red pepper flakes and black pepper in a medium, nonreactive bowl. Add the chicken and toss to coat well. Cover and refrigerate for 2 to 4 hours.

2. For the sauce, combine the yogurt, curry powder, lime zest, juice and chutney. Stir to combine. Season to taste with red pepper flakes, salt and pepper. Chill.